In a small bowl mix flour and sugar. Take turns slowly adding remaining ingredients to cream cheese mixture.

Beat until mixture is smooth.

Pour cream cheese mixture on top of prepared crust. Then place spring-form into a larger roasting pan. Here is the secret to NO CRACKS...pour very hot/boiling water into larger pan until water is half way up spring-form pan.

Bake at 375 for 45 minutes.

Then reduce temperature to 325 and bake for 30 more minutes.

Turn off oven; leave cake in oven with the door slightly ajar, for about an hour.

Transfer pan to a wire rack; let cake cool completely.

Refrigerate, uncovered, at least 6 hours or overnight. Before removing from spring-form pan,
run a knife around the edge of the cake.

Look how BEAUTIFUL...with a smooth top!

This cake is AMAZING but very filling...so cut your slices small. You can always go back for seconds!

We garnished with some raspberries and chocolate sauce except for the Birthday Gal...she likes loves hers Plain Jane!

Your cheesecake looks absolutely PERFECT!!!! Cheesecake is my favorite dessert, and we have a favorite place to get it in NYC but will really have to try to make some at home one of these days!!! Yours looks FANTASTIC!!!!